Makes 3 1/2 cups
Made in a food processor, this tuna salad contains finely chopped carrots and celery, which add crunch; bread and butter pickles give it a sweet finish. This plain version will appeal to children. For adults only or kids with sophisticated tastes, here are other ideas: Add 2 tablespoons chopped dill, 2 tablespoons capers, 1/4 cup pitted olives, or 2 chopped scallions.
|2||carrots, cut into thirds|
|2||celery stalks, strings removed, stalks cut into thirds|
|3||cans (6 ounces each) white albacore tuna in water, drained|
|2||tablespoons cream cheese|
|2||tablespoons lemon juice|
|1/2||cup bread and butter pickles|
|1||tablespoon pickle juice|
|Salt and pepper, to taste|
1. In a food processor, combine the carrots and celery and pulse several times until they're coarsely chopped.
2. Add the tuna, mayonnaise, cream cheese, and lemon juice. Pulse 3 or 4 times or until the mixture is smooth but not pastelike. Transfer to a bowl.
3. Place the pickles in the food processor and pulse until finely diced. Fold into the tuna salad. Add pickle juice and salt and pepper. Debra Samuels